KR900700016A - Cream alternatives and foods - Google Patents

Cream alternatives and foods

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Publication number
KR900700016A
KR900700016A KR1019890701434A KR890701434A KR900700016A KR 900700016 A KR900700016 A KR 900700016A KR 1019890701434 A KR1019890701434 A KR 1019890701434A KR 890701434 A KR890701434 A KR 890701434A KR 900700016 A KR900700016 A KR 900700016A
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KR
South Korea
Prior art keywords
protein
particles
food
fat
macrocolloid
Prior art date
Application number
KR1019890701434A
Other languages
Korean (ko)
Other versions
KR960006320B1 (en
Inventor
에스. 싱거 노만
윌콕스 리드
에스. 포도르스키 조세프
창 시엔-신
푸코트 수실란
미첼 던 죤
햇첼 레오라
Original Assignee
원본미기재
더 누르타스웨르 캄파니
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Priority claimed from US07/148,434 external-priority patent/US4855156A/en
Priority claimed from US07/246,421 external-priority patent/US4985270A/en
Application filed by 원본미기재, 더 누르타스웨르 캄파니 filed Critical 원본미기재
Publication of KR900700016A publication Critical patent/KR900700016A/en
Application granted granted Critical
Publication of KR960006320B1 publication Critical patent/KR960006320B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/46—Aerated, foamed, cellular or porous products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)
  • Medicinal Preparation (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)

Abstract

New frozen whipped dessert foodstuffs have fat and/or oil partially or totally replaced by a macrocolliod. The macrocolloid comprises non-aggregated particles of denatured protein of mean dia. in the dry state of 0.1-2.0 microns. Less than 2% of the particles exceed 3.0 microns dia. and the particles are mainly spheroidal (800x optical microscopy). - Pref. the macrocolloid replaces dairy fat. It replaces over 50% (100% of the fat and/or oil). The foodstuff is an analog of ice cream contg. under 1% fat. The protein is denatured dairy whey protein, egg albumen, soy or bovine serum albumin. The foodstuff has at least 1x10 power 8 (9-12) particles per cc having dia. 0.5-2.5 microns. It contains less than 1% fat. The desserts are pred. from a premix of 5-20% protein, (25-100% of which is heat coagulable), by heat pasteurisation and high shear conditions. Cream substitute, sauces icing, cream pie fillings, spread and dips are new.

Description

크림 대체 성분 및 식품Cream alternatives and foods

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

제1도 및 1A도는 본 발명에 따른 난백/카제인 미셀 크림 대체 성분의 제조에 적합한 공정의 대략적인 동선도(flow diagram)이다. 제2도는 현저한 다수의 입자에 카제인 미셀핵 및 변성 난백 단백질 외부껍질이 있는 난백 단백질/카제인 미셀 거대콜로이드 입자를 보여주는 전자현미경사진이다. 제3도는 냉동거품성 디저트 제조작업시에 형성된 난백 단백질/카세인 미셀 거대-콜로이드 입자를 보여주는 전자현미경사진이다.1 and 1A are schematic flow diagrams of processes suitable for the preparation of egg white / casein micelle cream alternatives according to the present invention. 2 is an electron micrograph showing egg white protein / casein micelle colloid particles with casein micelle nuclei and denatured egg white protein outer shells in a significant number of particles. FIG. 3 is an electron micrograph showing egg white protein / casein micelle macro-colloid particles formed during frozen foam dessert operation.

Claims (41)

건조상태에서 약 0.1㎛ 내지 약 2.0㎛범위로 평균 직경 입자크기이고 또한 3.0㎛를 넘는 것이 총입자수의 2% 미만인 변성단백질의 비-집합 입자를 구성하는 거대콜로이드로 지방 또한/또는 오일을 부분적으로 또는 모두 대신하는 개선점과 또한, 표준 광현미경 아래에서 약 800배 확대배율로 관찰했을 때 수화된 상태일 경우 부드러운 에멀전형 관능특성의 거대콜로이드를 형성하는 다수의 구상형(spheroidal) 입자를 포함하는 개선된 냉동거품성 디저트식품(foodstuff).The dry colloids are macrocolloids that make up non-aggregated particles of denatured protein with an average diameter particle size in the range of about 0.1 μm to about 2.0 μm and greater than 3.0 μm to partially fat or oil. Improvement with or instead of all, and also contains a large number of spheroidal particles that form a macromolecular colloid of soft emulsion-like organoleptic properties when hydrated when observed at about 800x magnification under a standard optical microscope. Improved frozen foam dessert foodstuff. 제1항에 있어서, 상기의 거대콜로이드가 유지방을 대신하는 개선된 식품.2. The improved food of claim 1 wherein said macrocolloid replaces milk fat. 제1항에 있어서, 상기의 거대콜로이드가 지방 또한/또는 오일의 50%이상을 대신하는 개선된 식품.2. The improved food of claim 1 wherein said macrocolloid replaces at least 50% of fat and / or oil. 제1항에 있어서, 상기의 거대 콜로이드가 모든 량의 지방 또한/또는 오일을 대신하는 개선된 식품.2. The improved food of claim 1 wherein said macrocolloid replaces all amounts of fat and / or oil. 제1항에 있어서, 1%미만의 지방을 함유하는 아이스크림 유사물인 개선된 식품.The improved food of claim 1 which is an ice cream analog containing less than 1% fat. 제1항에 있어서, 유청단백질, 난(egg)알부민, 콩 및 소혈청 알부민으로된 그룹에서 선택된 변성단백질의 거대콜로이드인 개선된 식품.2. The improved food of claim 1 which is a macrocolloid of a denatured protein selected from the group consisting of whey protein, egg albumin, soybean and bovine serum albumin. 건조상태에서 약 0.1㎛ 내지 약 2.0㎛범위의 평균 직경 크기이고 또한 3.0㎛를 넘는 것이 총입자수의 2%미만인 변성단백질의 비-집합 입자를 구성하는 거대콜로이드로 지방 또한/또는 오일을 부분적으로 또는 모두 대신하고 또한 표준 광현미경 아래에서 약 800배 확대비율로 관찰했을 때 수화된 상태일 경우 다수의 구상형 입자가 부드러운 에멀전형 관능특성의 거대콜로이드를 형성하는 것으로 이루어진 저칼로리 냉동 거품성 디저트 제조방법.In the dry state, a macrocolloid that constitutes a non-aggregated particle of a denatured protein having an average diameter size in the range of about 0.1 μm to about 2.0 μm and exceeding 3.0 μm is less than 2% of the total particle number, and partially contains fat or oil. Or a low-calorie frozen foamy dessert in which a large number of spherical particles form a large colloid of soft emulsion-functional properties when hydrated when observed at a magnification of about 800 times under a standard optical microscope. . 0.5㎛ 내지 2.5㎛범위의 직경크기로된 변성단백질 1㎠ 당 최소한 1×108의 입자가 들어있는 것을 특징으로하는 개선된 냉동 거품성 디저트 식품.An improved frozen foamy dessert food comprising at least 1 × 10 8 particles per cm 2 of denatured protein ranging in size from 0.5 μm to 2.5 μm. 제8항에 있어서, 1㎠당 1×109내지 1×1012의 입자가 들어있는 것을 특징으로 하는 식품.The food product according to claim 8, wherein 1 × 10 9 to 1 × 10 12 particles are contained per cm 2. 제8항에 있어서 1%미만의 지방이 들어있는 것을 특징으로 하는 식품.The food product according to claim 8, which contains less than 1% fat. 단백질중 25내지 100%가 열응고성 단백질인 5내지 20%의 단백질이 함유된 사전혼합물을 제조하고 또한 이 사전혼합물을 0.5㎛내지 2.5㎛범위의 직경크기로된 변성단백질 1㎠ 당 최소한 1×108의 입자가 들어있는특징의 제품을 생성하기 위해 열저온 살균 및 고전단 조건에서 처리하는 것으로 이루어진 저칼로리 냉동 거품성 디저트 제조방법.Prepare a premix containing 5 to 20% of the protein, wherein 25 to 100% of the protein is thermocoagulant protein and at least 1 × per cm 2 of the denatured protein of diameter size ranging from 0.5 μm to 2.5 μm A method of making a low calorie frozen foamy dessert consisting of treatment under heat and cold sterilization and high shear conditions to produce a product of the character containing 10 8 particles. (a)에멀젼-형 관능특성을 부여하는데에 효과적인 입자 크기분포의 비-집합, 구상형 거대콜로이드 입자를 형성하기 위해 핵생성제 주위에서 변성된 응고성 단백질; 그리고 (b)핵생성제로된 크림대체 식품성분.(a) coagulated proteins denatured around the nucleating agent to form non-aggregated, spherical macrocolloid particles of particle size distribution effective for imparting emulsion-type sensory properties; And (b) a cream substitute food ingredient as a nucleating agent. 제12항에 있어서, 핵생성제가 비-집합 카제인 미셀이고 응고성 단백질이 난백(egg white) 단백질인 식품성분.The food ingredient of claim 12 wherein the nucleating agent is a micelle that is a non- assembly case and the coagulating protein is an egg white protein. 제13항에 있어서, 난백 단백질이 한외여과된 난백에서 유도되고 또한 카제인 미셀이 응축 탈지우유 또는 한외여과된 탈지우유에서 유도된 것인 식품성분.The food ingredient of claim 13 wherein the egg white protein is derived from ultrafiltered egg white and the casein micelles are derived from condensed skim milk or ultrafiltered skim milk. 제12항에 있어서, 그밖에 또한 (c) 다가(polyhydric)화합물, (d) 집합 차단제 또한 (e)식용산이 들어있는 크림대체 식품성분.13. A creamy alternative food ingredient according to Claim 12, further comprising (c) a polyhydric compound, (d) an aggregation blocker, and (e) food acids. 제15항에 있어서; (I)다가 화합물이 수수설탕, 전분당, 젖당, 또는 그들의 혼합물이고; (II집합차단제가 팩틴, 레시틴, 크산탄검, 구아검, 데이템에스테르, 카라기난, 아르기네이트, 말토-텍스트린, 칼슘 스테로일 락틸레이트 또는 그들의 혼합물이며; 또한 (III)식용산이 락트산 또는 시트르산인 크림대체 식품성분.The method of claim 15; (I) the polyhydric compound is sugarcane, starch sugar, lactose, or mixtures thereof; (II group blockers are pectin, lecithin, xanthan gum, guar gum, dateemester, carrageenan, arginate, malto-textin, calcium steroyl lactylate or mixtures thereof; and (III) edible acid is lactic acid or Citric acid cream substitute food ingredient. 제16항에 있어서, 다가 화합물이 설탕 및 젖당의 혼합물이고 집합차단제가 펙틴과 레시틴의 혼합물이며 또한 식용산이 시트르산인 식품성분.The food ingredient according to claim 16, wherein the polyhydric compound is a mixture of sugar and lactose, the blocker is a mixture of pectin and lecithin and the edible acid is citric acid. 제12항에 있어서, 건조상태의 비-집합 거대콜로이드 입자의 평균직경 입자크기분포가 약 0.1㎛내지 2.0㎛의 범위로 되고 또한 3.0㎛이상의 입자수가 2%미만인 식품성분.13. The food ingredient according to claim 12, wherein the average diameter particle size distribution of the dry non-aggregated macrocolloid particles is in the range of about 0.1 µm to 2.0 µm, and the number of particles of 3.0 µm or more is less than 2%. (a)핵이 카제인으로 되어있고, (b)껍질이 변성난백 단백질로 되어 있으며, (c)입으로 섭취했을 때 에멀젼-형 관능특성을 부여하는데에 효과적인 입자크기 분포의 거대콜로이드 단백질 입자로서 한핵과 이것을 둘러싸는 한 껍질로된 비-집합 구상형 거대콜로이드 입자로 구성된 크림대체 식품성분.(a) the nucleus is casein, (b) the shell is denatured egg white protein, and (c) macrocolloid protein particles with a particle size distribution effective for imparting emulsion-type sensory properties when ingested by mouth. A creamy alternative food ingredient consisting of a nucleus and one shell of non-aggregated spherical colloidal particles surrounding it. 제19항에 있어서, 난백 단백질이 한외여과된 난백으로부터 유도된 것인 식품성분.The food ingredient of claim 19 wherein the egg white protein is derived from ultrafiltered egg whites. 제19항에 있어서, 카제인이 응축 탈지우유 또는 한외여과된 탈지우유에서 유도된 것인 식품성분.The food ingredient of claim 19 wherein the casein is derived from condensed skim milk or ultrafiltered skim milk. 제19항에 있어서, 그밖에 또한, (c) 다가 화합물, (d)집합 차단계 또한 (e)식용산이 들어있는 식품성분.20. The food ingredient according to claim 19, further comprising: (c) a polyvalent compound, (d) a set step and (e) a edible acid. 제22항에 있어서 (ⅰ)다가 화합물이 수수설탕, 전분당, 젖당, 또는 그들의 화합물이고; (ⅱ)집합차단제가 덱틴, 레시틴, 크산탄검, 구아검, 데이템에스테르, 카라기난, 아르기네이트, 말토-덱스트린, 칼슘 스테로일 락틸레이트 또는 그들의 혼합물이며, 또한 (ⅲ)식용산이 락트산 또는 시트르산인 식품성분.The compound according to claim 22, wherein the polyvalent compound is sugarcane, starch sugar, lactose, or a compound thereof; (Ii) the aggregation blocker is dextin, lecithin, xanthan gum, guar gum, dateemester, carrageenan, arginate, malto-dextrin, calcium steroyl lactylate or mixtures thereof, and (iii) the edible acid is lactic acid or A food ingredient that is citric acid. 제23항에 있어서, 다가화합물이 설탕 및 젖당의 혼합물이고 집합차단제가 팩틴 및 레시틴의 혼합물이며또한 식용산이 시트르산인 식품성분.24. The food ingredient of claim 23 wherein the polyhydric compound is a mixture of sugar and lactose, the blocker is a mixture of pectin and lecithin and the edible acid is citric acid. 제19항에 있어서, 건조상태의 비-집합 거대콜로이드 입자의 평균 직경입자크기 분포가 약 0.1㎛ 내지 2.0㎛의 범위로 되고 또한 3.0㎛이상의 입자수가 2%미만인 식품성분.20. A food ingredient according to claim 19, wherein the average diameter particle size distribution of the dry non-aggregated macrocolloid particles is in the range of about 0.1 mu m to 2.0 mu m and the number of particles of 3.0 mu m or more is less than 2%. (a)변성 난백단백질로된 외부 껍질에 의해 둘러싸인 하나나 그 이상의 카제인 미셀핵을 포함하고, 또한(b) 식품에 대해 크림성 입촉감을 부여하는데에 효과적인 입자 크기 분포로된 비-집합 구상형 입자를 구성하는 거대콜로이드에 의해 지방 또는 크림이 부분적으로나 혹은 전체적으로 대체되는 개선점을 특징으로 하는개선된 지방 혹은 크림함유 식품.A non-aggregated spherical form comprising (a) one or more casein micelle nuclei surrounded by an outer shell of denatured egg protein, and (b) a particle size distribution effective for imparting a creamy feel to food. An improved fat or creamy food characterized by an improvement in which the fat or cream is partially or wholly replaced by the macrocolloids constituting the particles. 제26항에 있어서, 지방 또는 크림 전체가 거대콜로이드에 의해 대체된 개선 식품.27. The improved food of claim 26 wherein the entirety of fat or cream is replaced by a macrocolloid. 제27항에 있어서, 1%미만의 지방을 함유한 아이스크림 유사물인 개선 식품.30. The improved food of claim 27 which is an ice cream analog containing less than 1% fat. 제27항에 있어서, 소오스(sauce)인 개선 식품.The improved food of claim 27 which is a sauce. 제27항에 있어서, 당의(icing)인 개선 식품.The improved food of claim 27 which is an icing. 제27항에 있어서, 크림파이 충전물인 개선 식품.The improved food of claim 27 which is a cream pie filling. 제27항에 있어서, 스프레드spread)인 개선 식품.28. The improved food according to claim 27 which is a spread. 제27항에 있어서, 딥(dip)인 개선 식품.The improved food of claim 27 which is a dip. (a)카제인 미셀로된 핵과 번성 난백단백질로된 외부 껍질을 포함하는 비-집합 구상형 입자의 거대콜로이드와 (b) 감미제 또한 (c)하나나 그이상의 안정제와, (d) 향미용 시스템 그리고 (e) 무지방 우유 고형체로 구성되어 있고 또한 크림성 입촉감을 부여하는데에 효과적인 거대콜로이드 입자크기 분포 및 농도로된 아이스크림-형 냉동디저트.(a) macrocolloids of non-aggregated globular particles comprising a shell of casein micelles and an outer shell of flourishing egg protein; (b) a sweetener; (c) one or more stabilizers, (d) a flavoring system, and (e) Ice cream-type frozen desserts consisting of fat-free milk solids and effective macrocolloid particle size distributions and concentrations for imparting a creamy hand feel. 번성 난백 단백질로 둘러싸인 카제인 거대콜로이드 입자 형성에 충분한 전단조건 및 약 pH6.0 내지 7.0에서 난백 단백질 및 비-집합 카제인 공급원을 가열하는 것으로된 카제인 미셀핵과 또한 변성난백 단백질의 외부껍질을 포함하는 비-집합 구상형 거대콜로이드 단백질 입자의 제조방법.A non-compound comprising a casein micelle nucleus and also an outer shell of denatured egg protein, wherein shear case conditions are sufficient to form casein macrocolloid particles surrounded by flourishing egg white protein and the egg white protein and non-aggregated casein source are heated at about pH6.0 to 7.0 Method for producing aggregated spherical macrocolloid protein particles. 제35항에 있어서, 난백 단백질이 한외여과된 난백 단백질이고 또한 카제인 미셀 공급원이 응축 탈지우유 또는 한외여과된 탈지우유인 제조방법.The method of claim 35, wherein the egg white protein is ultrafiltered egg white protein and the casein micelle source is condensed skim milk or ultrafiltered skim milk. 제36항에 있어서, 이것을 다가 화합물 및 집합 차단제가 존재하는 곳에서 실행하는 제조방법.The method of claim 36, wherein this is done in the presence of the multivalent compound and the aggregation blocker. 제27항에 있어서, (a)다가 화합물이 설탕, 전분당, 젖당, 또는 그들의 혼합물이고, 또한 (b)집합 차단제가 팩틴, 레시틴, 크산탄검, 구아검, 데이템에스테르, 카라기난, 아르기네이트, 말토-덱스트린, 칼슘 스테로일락틸레이트 또는 그들의 혼합물인 제조방법.28. The composition of claim 27 wherein (a) the polyvalent compound is sugar, starch sugar, lactose, or mixtures thereof, and (b) the aggregation blocker is pectin, lecithin, xanthan gum, guar gum, dateemester, carrageenan, argi Nate, malto-dextrin, calcium steroyl lactylate or a mixture thereof. 제38항에 있어서, 다가 화합물이 설탕, 젖당 또는 그들의 화합물이고, 또한 집합차단제가 팩틴 및 레시틴의 혼합물인 제조방법.The method according to claim 38, wherein the polyvalent compound is sugar, lactose or a compound thereof, and the aggregate blocking agent is a mixture of pectin and lecithin. 제36항에 있어서, 열처리온도가 약 80℃내지 약 125℃이고 전달속도가 약 5,000 내지 7,500/s인 제조방법.The method of claim 36, wherein the heat treatment temperature is about 80 ° C. to about 125 ° C. and the delivery rate is about 5,000 to 7,500 / s. 제36항에 있어서, 난백이 총단백질의 약 60내지 99%를 공급하는 제조방법.The method of claim 36, wherein the egg white supplies about 60 to 99% of the total protein. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890701434A 1987-12-02 1988-11-17 Ingredient and food for substitution of cream KR960006320B1 (en)

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US12770987A 1987-12-02 1987-12-02
US07/148,434 US4855156A (en) 1988-01-26 1988-01-26 Frozen dessert
US246,421 1988-09-19
US127,709 1988-09-19
US148,434 1988-09-19
US07/246,421 US4985270A (en) 1988-01-26 1988-09-19 Cream substitute ingredient and food products
PCT/US1988/004120 WO1989005587A2 (en) 1987-12-02 1988-11-17 Cream substitute ingredient and food products

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